Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 large eggs
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1 tablespoon lemon zest
1 tablespoon lime zest
1/2 cup chopped pistachios
1/2 cup chopped cherries
Whipped cream, for topping
Whole cherries and chopped pistachios, for garnish
Directions:
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
In a large mixing bowl, beat the cream cheese and 1 cup sugar until smooth. Add the vanilla extract and mix well. Beat in the eggs, one at a time, until fully incorporated.
Add the lemon juice, lime juice, lemon zest, and lime zest to the cream cheese mixture, and beat until smooth. Gently fold in the chopped pistachios and cherries.
Pour the batter over the cooled crust and smooth the top with a spatula. Bake for 50-60 minutes, or until the center is almost set.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour. Then, refrigerate for at least 4 hours, or overnight.
Before serving, top the cheesecake with whipped cream, whole cherries, and chopped pistachios.
Prep Time: 25 minutes | Cooking Time: 1 hour | Total Time: 5 hours 25 minutes (including cooling and chilling time)
Kcal: 450 kcal | Servings: 12 servings
